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Tahini Flax Seed Banana Bread

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 3 over ripe bananas, mashed (1 1/41 1/2 cups)
  • 2 large eggs
  • 1/4 cup neutral oil
  • 1/2 cup granulated sugar
  • 1/2 cup lightly packed light brown sugar
  • 1/4 cup ground flaxseed meal
  • 1/3 cup whole milk
  • 1/3 cup tahini
  • 1 ripe but firm banana, peeled and sliced in half lengthwise
  • 1 1/2 tablespoons white sesame seeds, for topping


  1. Place a rack in the center of the oven and preheat to 350 degrees F. Grease a 9×5-inch loaf pan, line with parchment paper and lightly grease the paper. Set aside.
  2. In a large bowl, whisk together flours, baking soda, salt, ground cinnamon and ground allspice.
  3. In a medium bowl, mash the bananas. Whisk in eggs. Stir in oil followed by sugars and flax seed. Whisk in milk and tahini.
  4. Pour the wet mixture into the larger bowl with the dry ingredients. Fold together with a spatula until no more flour bits remain. Give it a good stir for about 2 minutes.
  5. Pour the batter into the prepared baking pan and top with the sliced firm banana and sesame seeds. Bake for 55 to 60 minutes, or until a skewer inserted into the center of the loaf comes out clean. Rotate the pan 30 minutes into the baking process.
  6. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
  7. This bread lasts, well wrapped at room temperature for up to 4 days. It is also great to store, well wrapped, in the freezer.